HOW DO YOU LIKE THEM APPLES?

An in ‘ciders’ guide to what makes cider great

Cider apples make up about half of all apples grown in the UK, most of which due to their acidity and tannin content are not suitable for eating and are as a result grown exclusively for cider making. There are four types of cider apples used in cider making - bittersharps, sharps, sweets and bittersweets.

These apple categorisations are based on an assessment of the acidity and tannin levels in an apple variety. Tannin delivers the dry ‘black tea’ flavour note in cider and helps create the amber colour, while acidity delivers the refreshing sharp notes in cider.

35%

46% of

The artistry of cider making is concerned with the balance of acidity, tannin and sweetness to achieve a smooth rounded and well-balanced cider. Below are four of the UK’s most popular styles used in many of the best cider blends today.

2nd